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Lasagnes au Jambon Cru Pressé et Potiron - Salaison Ogier

Lasagne with layers of dry-cured ham and pumpkin

Lasagnes Jambon Cru Pressé Potiron

Autumn has crept upon us.
With it, nature offers us colorful products the result of the first frost.

To keep you company, we bring you an original and tasty reinterpretation of a classic of Italian cuisine: an excellent recipe perfect for our dry-cured ham typical of the Trentino Alto Adige region .

Degree of difficulty: easy
Cooking time: 30 min
Preparation time: 30 min

Serves 4 people

Ingredients

  • 100 gm of fresh Emmental or smoked Provola
  • Some chopped sage
  • 25 gm of butter
  • 150 gm of pressed dry-cured ham cut into thin slices or,even better, blended
  • 100 gm of grated parmesan
  • 500 gm of pumpkin cut into small pieces
  • 300 mls creme frais
  • 4 eggs
  • A packet of fresh lasagne (250 gm), if possible very thin

Preparation

  • First
    Cook the pumpkin in a saucepan or micro-wave until it is soft.
  • Second
    Add the butter and sage, mix with a fork and allow any water to evaporate.
    then add the ham.
  • Next
    Mix the eggs and crème fraîche in a dish.
    Mix in after the pumpkin has cooled.
  • Then
    Cut the cheese into small cubes.
    Place the ingredients in layers (if the lasagne is raw, cook lightly beforehand): creamed pumpkin, diced cheese, parmesan (last layer: pumpkin cream + parmesan).
  • Finally
    Put in the oven at 200c for 30 mins.
    Enjoy!

Advice
You can also enjoy it after reheating in the micro-wave (some say this tastes even better...)

This product is available from our on-line shop:

Pressed dry cured ham

7,57 

Dry cured pressed ham: a dried product from the Monts du Lyonnais, practical in its shape, it helps to always have enough of it at home to satisfy a gourmet.

Another speciality: dry cured pressed ham.

Muscle and sinew removed.

Using only pure pork.

Without colouring.

SKU: J0001 Category: Tags: ,

Description

This Pressed Raw Ham from the Monts du Lyonnais, provides tasty flavors on a plate of good charcuterie: it develops typical taste and aromatic qualities.

Salting is the start of the long maturing process.
During this period, several processes are at work which change the ham's appearance and flavor: movement from one room to another with consequent changes in temperature and humidity allow the salt to penetrate the flesh which ideally loses much of its weight and fat.

Ham often graced royal tables. Reserved for special occasions, it was very popular under the Roman Empire and was on emperors' tables. It was also associated with the celebrations of Holy Week (prohibition of eating cooked meat) at the time of the Middle Ages.

Presentation

Vacuum packed

Storage guidance: less than 18°C.

Composition of the 400g pressed dry cured raw ham (the weight is approximate)

Ingredients: Pork origin France (154gm of meat for 100gm of finished product), salt, spices, wine, sugar, preservatives: potassium nitrate, sodium nitrite, fermenters.

Average nutritional values per 100gm: energy 878kJ/210kcal, fats 9.1gm including: saturated fatty acids 3.7gm, carbohydrates 1,3gm including: sugars 0.4gm, protein 30.4gm, salt 4.1gm.

Additional information

Weight 0.400 kg

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